lemon blueberry & ricotta cake


1 1/2 cups of ap flour or sub 1:1 GF ap flour

1 tsp salt

1 tbsp baking powder

1 cup of ricotta

1 tsp of vanilla or almond extract

1 lemon, zested

1 lemon, juice of

1 cup of sugar

3 whole eggs

1/2 cup of olive oil

1 1/2 cups of blueberries (or whatever berries you like), divided into 2

powdered sugar/icing sugar if you have it


start by lining the bottom a 9” springform cake pan and make sure to also grease the sides. i brushed with olive oil but you can also use butter. and this is also a good time to set your oven to 350 degrees.

mix dry ingredients in a bowl, and then mix wet ingredients in a separate bowl, apart from the blueberries, keep those set aside for now!

combine both wet and dry ingredients together in a bowl and add in half of the blueberries and combine into the mixture with a silicone spatula, stir in gently.

pour the cake batter into the cake tin and then very gently plop/scatter the rest of the blueberries on top. they are meant to sit right on top of the cake.

pop into the oven for 60 minutes or until the top of the cake is a little golden and a cake poker comes out clean when inserted into the middle of the cake.

let the cake cool. once cooled, run a knife around the inside edge of the cake pan then pop the lever open on the springform. dust the top with the powdered sugar.

serve with some softly whipped cream, mascarpone, or whipped ricotta.